Burger Grilling Tips and Roasted Green Chile Cheeseburger

It’s summer time and that means gathering together outside around the grill and feasting on some great food. What’s a more classic summer grilling dish than a good ol’ fashioned burger? For those of you who may be a little intimidated by grilling a burger- have no fear ’cause I’ve put together some of my favorite easy tips for grilling up a juicy burger. And after you study up you can get the fire ready and put your skills to the grill with our Green Chile Cheeseburger recipe.

Get outside and share some good food and stories from the grill…

 

Burger Grilling Tips:

80/20 Blend: The beef you choose is important. It has to have the correct blend of fat to lean for great flavor but also to help keep the burger together. 80% lean to 20% fat is a perfect burger blend. In any situation when you’re not sure of a meat choice ask your butcher. They’re there to help and can point you in the right direction.

Chill and Season: After you get your beef and make it into patties- chill the burgers. Chilling will help them stay together on the grill. You should also season right before you put the burgers on the grill, this will prevent them from drying out and give you better flavor. Also don’t store the meat in tinfoil because it can discolor meat- use wax paper instead.

Start the Fire: NEVER, EVER, use lighter fluid. It’s bad for you. It makes your food taste bad. It’ll even make me sick, so I won’t be able to come over and eat with you! Use a chimney, a torch, newspaper or another method to get the fire going naturally. You can also check out our fire starting video here for more tips: https://www.youtube.com/watch?v=MlQ79DCBc7A

Don’t Mash the Burger: As it’s grilling, you’ll have the urge to mash the burger to move the cooking along. This will just release the juices and you’re left with a dry burger. You’ll notice a liquid releasing as it cooks which will start red and then run clear. When it’s clear, it’s pretty close to being done. You can take the very tip of your spatula and lightly press the middle of the burger to see what the liquid looks like.

Cook to Medium-Medium/Well: Y’all know that I like my steaks cooked no more than medium-rare for the most flavor and juiciness. However, because hamburger is a processed meat and handled more I recommend cooking hamburger medium to medium-well for safety.

 

Check out our video for all our tips...

Print Recipe
Roasted Green Chile Cheese Burger
Servings
Ingredients
  • 1 pound hamburger meat preferably 20% fat
  • salt and black pepper or Red River Ranch Original Seasoning
  • 1 cup milk
  • 4 teaspoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chile powder
  • ½ teaspoon smoked paprika
  • Green chiles, Anaheim peppers or Poblano peppers, roasted
  • 4 hamburger buns
  • Additional toppings: onion tomato, etc. (optional)
Servings
Ingredients
  • 1 pound hamburger meat preferably 20% fat
  • salt and black pepper or Red River Ranch Original Seasoning
  • 1 cup milk
  • 4 teaspoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chile powder
  • ½ teaspoon smoked paprika
  • Green chiles, Anaheim peppers or Poblano peppers, roasted
  • 4 hamburger buns
  • Additional toppings: onion tomato, etc. (optional)
Instructions
  1. Form the hamburger into 4 patties and season both sides with salt and pepper or Red River Ranch Original Seasoning. Cover and refrigerate for about 1 hour. This helps the burgers stay together better when grilling.
  2. Remove the patties from the refrigerator to warm just slightly before grilling.
  3. Meanwhile, in a saucepan, heat the milk and flour over medium-low heat, stirring constantly until it thickens just slightly, about 3-4 minutes.
  4. Reduce the heat to low and stir in the cheddar cheese until smooth. Stir in the spices until combined. Keep warm until ready to serve.
  5. Place the burgers on a medium-high heat greased grill. Grill about 6 to 8 minutes per side or until there is no pink in the middle. Unlike a steak, hamburger meat should be cooked medium-well to well done because it is a processed meat. Let it rest a few minutes before serving.
  6. Place the burgers on buns and top with roasted chiles, cheese and any additional toppings.
Recipe Notes

To roast the chiles: With a pair of tongs, hold the chile over direct heat/flame from the grill. Rotate until all sides are blackened. Repeat with the remaining chiles. Place in a bowl of cold water for several minutes. Remove the chiles from the water and peel off the blackened skin and discard. Cut the chile along one side to open up. Remove the seeds and inner membrane.

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Grilled Mexican Corn

I have shucked many an ear of corn and eaten many a bushel full in my lifetime. My favorite way to eat it is grilled. Grilling corn gives it such a different taste that really brings out the flavor of the corn in a smokey way. It’s even better when Shan puts her special Mexican spread on it with all the classic fiesta flavors of chile, cumin and lime. Give it a try when you’re needing to impress the neighbors or family. 

Watch the Video…

 

 

Print Recipe
Grilled Mexican Corn
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 4-6 ears sweet corn
  • olive oil
  • Red River Ranch Mesquite Seasoning or Salt and Pepper
  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon chile powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon ancho chile powder
  • 1 tablespoon lime juice to taste
  • 2 tablespoons grated Parmesan plus more for sprinkling
Instructions
  1. Turn the grill on high and let warm. Rub the corn with olive oil and then sprinkle with the Mesquite Seasoning (available at kentrollins.com or salt and pepper).
  2. Place the corn on a clean and greased grill. Shut the lid and let cook, rotating occasionally until the corn is lightly charred and soft.
  3. Meanwhile, mix the remaining ingredients in a small bowl. Set aside.
  4. Remove the corn from the grill and let cool slightly. Spread the chile mixture generously over the grilled corn.
  5. Sprinkle with additional Parmesan cheese and serve immediately.
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Dutch Oven Baked/Grilled Ribs

You don’t have to have one of them fancy smokers to get that smoked flavor you want out of those ribs. Just grab that Dutch oven and lets get to simmering. Simmering these little fellers in chicken broth will keep them really tender. Then we’ll finish them on the grill for that little color and flavor until they fall off the bone.  

 

Watch the Video…

 

Print Recipe
Baked/Grilled Ribs
Servings
Ingredients
  • 1 side Baby Back Ribs
  • lime juice
  • Meat tenderizer
  • Red River Ranch Original Seasoning or your blend
Servings
Ingredients
  • 1 side Baby Back Ribs
  • lime juice
  • Meat tenderizer
  • Red River Ranch Original Seasoning or your blend
Instructions
  1. Remove the membrane from the bone-side of the ribs.
  2. Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.
  3. Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
  4. Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
  5. Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
  6. Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.
Recipe Notes

1 side of ribs feeds about 3-4 people.

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Cold Weather Cooking Tips for Grilling pt. 1

It’s always the season to cook outside or grill. So let’s go over some top tips I have for y’all when grilling or cooking in a Dutch oven when it’s cold outside – let’s get the fire hot!
Grilling Tip #1:
Preheat your grill longer. Allow for more time when you preheat your grill because the cold weather is going to stel your heat. If you have a temperature gauge let it get up to a good 400 degrees F.  Also allow for a slightly longer cooking time as well.
Grilling Tip #2:
Use a hotter fire. When using a wood or charcoal, you’ll want to get your food a little closer to the coals. and use a few more coals than when cooking in warmer weather. Now you folks out there with a gas controlled stove, you’re not going to have as much trouble as we are with a live fire controlling the heat.
Grilling Tip #3:
Ventilation.  A lot of grills have those ventilation deals on the side to allow for airflow.  In the summer time, sure I’m going to open them up, because I’m going to get me some fire going and some smoke rolling. In cooler weather, I’m going to leave the vent open just a little until l I get the coals good and hot, but then I’m going to choke it down to nearly nothing. You don’t want that cold air circulating through there.
Grilling Tip #4
Alright, most of the grills you’ve got have a lid, but if yours doesn’t you’ll need something to help keep some heat in. Grab a dishpan, washtub or my favorite is a cast iron skillet. I’ll preheat this skillet a little then turn it upside down over the meat or food I’m grilling. This will trap some of the heat and also give me a little radiant heat.  So if you don’t have a lid you may have to fabricate one. But remember when you get done the skillet may have gotten hot enough that you need to give it a little re-seasoning.
Watch the How-To Video

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AMAZON’S Top 100 Cookbooks

BIG NEWS!
We’re so honored that our cookbook,A Taste of Cowboy, was just named on “Amazon’s Top 100 Cookbooks for a Lifetime of Cooking.”
When Shannon and I put together this cookbook, it was a culmination (and that’s a big word for me), of over 25 years cooking whether it was with Mama in the kitchen or at the chuck wagon for cowboys.
As we were putting this cookbook together we knew we had to include a lot of comfort recipes that are easy to make with uncomplicated but bold flavors. But we wanted this to be more than just recipes. the biggest feedback we get from folks is that the thing they most enjoy are the stories and the pictures Shannon has taken from the ranches we’ve cooked for over the years. Even if you never cook a recipe out of this book, you’ll still get something out of it. We’ve had folks just set it on their coffee table.
We’d love for y’all to check it out and share it with your friends and family. It is available at major bookstores and if you’d like a signed copy you can also get one from our website.
Thank y’all for making this adventure so special for us. Keep the fire hot! Kent

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Seared or Grilled Tri Tip

Sear this easy tri-tip on the grill or in a cast iron pan and then finish it up in the oven for ultimate juiciness and flavor.
Ingredients2 ½ – 3 lb. Tri-Tip
Juice of 1 lime
1 tablespoon Worcestershire sauce
1 teaspoon
Meat tenderizer
Coarse sea salt
Coarse ground black pepper
3 teaspoons smoked paprika
4 teaspoons onion flake
1 tablespoon bacon grease or canola oil
2 teaspoons minced garlic
2 tablespoons butter, cut into 3 slices
Trim the silver membrane from the back of the meat.In a small bowl, combine the lime juice, Worcestershire sauce and liquid smoke. Rub the mixture all over the tri-tip.Rub all sides of the meat generously with the sea salt and pepper. Repeat with the smoked paprika and onion flake. Feel free to add more seasonings if needed, depending on the size of your tri-tip.Store in a plastic bag or covered dish and place in the icebox for at least 4 hours.Remove the meat from the icebox and allow to warm close to room temperature before grilling/searing. Meanwhile, preheat the oven to 400 degrees F. with a rack in the middle.
For pan searing:place a large cast iron skillet on the burner over high heat for about 3 minutes or until completely hot.Place the bacon grease or canola oil in the skillet. Add the meat and sear on all sides, about 3 minutes per side or until the outside darkens. The longer you sear the meat, the more crust you’ll have. Remove from the heat, leaving the meat in the skillet.
For grilling:Clean and grease your grill. Place the meat on a hot grill. Close the grill to capture the smoke flavor, and grill all sides about 3 – 4 minutes/side or until a crust or bark forms. Move the meat inside and warm a cast iron skillet over medium heat. Add the bacon grease or canola oil. Place the meat in the skillet.
With the backside of a spoon, rub the garlic on the topside of the meat then lay the slices of butter on top.Cover with foil and place in the oven. Cook for 5 – 6 minutes. Remove the foil and cook an additional 4 – 6 minutes or until the internal temperature is 130 – 140 degrees F. (rare to medium-rare).Let rest 3 – 4 minutes. Slice against the grain and serve warm.
CHECK OUT THE VIDEO…

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Grilled Romaine with Honey Vinaigrette

I’m a beef guy. I’ve raised it, fed it, cussed it when it was trying to run me over in the pasture and I’ve cooked it. So naturally, I thought the grill is for beef, boy was I wrong.
Romaine is my favorite type of lettuce and it’s perfect for the grill because it holds up well to the heat. But when you get that good char on the leaves and they wilt just a tad, you’re gonna wish you threw some salad on that grill before now… just don’t go crazy with the greens, ok?
Prep: 5 minutes Total: 12 minutes Makes 6 servings
Ingredients
3 hearts of Romaine, cut in half1⁄4 cup olive oil1 tablespoon lime juice2 teaspoons Red River Ranch Mesquite Seasoning (or 1 teaspoon smoked paprika, 1⁄4 teaspoon ancho chile powder, 1⁄4 teaspoon salt, 1⁄4 teaspoon black pepper)
Crumbled bacon or real bacon bits, for sprinkling (optional)
1 Prepare the Honey Vinaigrette (below) and set aside.2 Meanwhile, in a small bowl mix the olive oil, lime juice and Red River 3 Ranch Mesquite together. We like the Mesquite because it enhances the smoky flavor, but if you don’t have the Mesquite seasoning (available kentrollins.com) you can substitute with your favorite all- purpose seasoning or suggested spices.4 Generously baste the flat, cut side of each Romaine head with the olive
oil mixture. Place the flat side face down on to a greased, high heat grill. Grill this side for about 2 – 3 minutes or just until the leaves slightly wilt and a char appears.5 Baste the backside of each Romaine and flip to grill the opposite side about 2 – 3 minutes.
6 Remove from the grill. Top with bacon and drizzle with the Honey Vinaigrette. Serve warm to room temperature.
Honey Vinaigrette
Makes about 1 cup
Ingredients
2 tablespoons balsamic vinegar4 teaspoons hot sauce (we use Louisiana) 1⁄4 cup honey1⁄2 cup mayonnaise1⁄2 teaspoon coarse ground black pepper 1⁄2 teaspoon salt or sea salt1⁄2 teaspoon smoked paprika
1 Mix all the ingredients together in a small bowl.2 Cover and place in the icebox for 30 minutes to 1 hour.